Savoury Butternut Pumpkin Muffins

Kick the new school term off with these healthy lunch box treats that are packed with veg and full of fibre.


  • 500g butternut pumpkin, peeled and grated
  • 1/2 cup extra virgin olive oil
  • 1 1/2 tsp sea salt
  • 4 eggs
  • 2 cups wholemeal spelt flour
  • 3 tbs chia seeds
  • Feta and spring onions to top


Step 1.
Preheat oven to 170C. Place everything except feta and spring onions into a stand mixer fitted with a paddle. Combine altogether very well.

Step 2.
Spoon equal portions into a patty pan lined muffin tray. You will need patty pans, as the bottoms break up a little if you don’t.

Step 3.
Top with feta and spring onions. Bake for 35 minutes or until a skewer comes out clean. Cool and enjoy.

Makes 10


Recipe from 
Naturally Nutritious by Melanie Lionello
Follow along at @naturally_nutritious